Patlıcan Salatası (Turkish Smoky Eggplant Salad)
In short: Eggplants charred over a flame, chopped by hand with roasted pepper, tomato, garlic and parsley, and dressed with olive oil and lemon. It takes about 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 115 kcal
Patlıcan salatası is one of the first plates on a Turkish meze table. Eggplants are charred over a flame until the skins blacken, which gives the soft flesh its smoky flavor, then chopped by hand with roasted pepper, tomato and garlic. A little lemon and good olive oil finish it. It keeps well in the fridge, so it suits making ahead for guests, and it is excellent scooped up with warm bread.
Instructions
- Prick the eggplants and peppers with a fork. Char them directly over a gas flame, on a hot grill or under a broiler, turning often, until the skins are black and the flesh collapses. The peppers take 8 to 10 minutes, the eggplants 20 to 25.
- Put the hot vegetables in a bowl, cover with a plate and let them steam for 10 minutes to loosen the skins.
- Peel the eggplants, scrape out the flesh and drain it in a sieve for 10 minutes, pressing gently to remove the dark liquid. Peel and seed the peppers.
- Chop the eggplant and peppers finely with a knife, not a food processor, so the salad keeps some texture.
- Stir in the tomato, garlic, olive oil, lemon juice, parsley and salt. Taste and adjust.
- Chill for 30 minutes. Serve at room temperature with a drizzle of olive oil, a pinch of pepper flakes and warm bread.
Tips
- Chop by hand. A food processor turns the flesh to paste and loses the silky, stringy texture that makes this salad good.
- No gas flame? Roast pierced eggplants at 240°C (475°F) for 40 to 45 minutes and stir in 1/4 tsp smoked paprika for a smoky note.
Questions and answers
Is Turkish eggplant salad the same as baba ghanoush?
They are related, but patlıcan salatası is chopped rather than puréed and usually has no tahini. The flavor comes from garlic, lemon and olive oil.
How long does eggplant salad keep?
Up to 3 days in an airtight container in the fridge. The flavor improves on the second day, so stir in a little fresh lemon juice before serving.
How do I avoid a bitter eggplant salad?
Drain the cooked flesh in a sieve and press out the dark liquid, where most of the bitterness sits. Fresh, firm eggplants with few seeds are also milder.
How long does it take to make Patlıcan Salatası (Turkish Smoky Eggplant Salad)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Patlıcan Salatası (Turkish Smoky Eggplant Salad)?
About 115 kcal per serving, with 2 g of protein, 11 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 115 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 11 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 210 mg |
Estimated values, calculated from the ingredients.
